175g (6oz) blue cheese
50g (2oz) walnutpieces
25g (1oz) watercress, large stalks removed
a few drops of virgin olive oil
Maldon salt and freshly ground black pepper
break the cheese into small crumbly pieces and divide it between the oatcakes, with the
walnut pieces. Toss the watercress leaves with a little oil and a little seasoning.
Arrange the oatcakes on a baking tray and slide them under
a hot grill for about 1 minute until the cheese just begins to melt. Quickly transfer them
to serving plates, pile the watercress on top and serve.
From Nick Nairn's Island Harvest published by BBC Books.